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INTRODUCTION TO PROFESSIONAL FOODSERVICE / Wallace L. Rande.

By: Material type: TextTextPublisher: New York : John Wiley, 1996Copyright date: ©1996Description: x, 285 pages ; illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471577464
  • 9780471577461
Other title:
  • Professional foodservice
Subject(s): DDC classification:
  • 647.95 20
Online resources:
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 647.95 RAN (Browse shelf(Opens below)) Available 0000002001
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 647.95 RAN (Browse shelf(Opens below)) Available 0000002002
Browsing PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN shelves, Shelving location: RAK 13, Collection: Koleksi Umum (Rak Terbuka) Close shelf browser (Hides shelf browser)
OS 647.95 LAB Applied math for food service / OS 647.95 LAB Applied math for food service / OS 647.95 LAB Applied math for food service / OS 647.95 RAN INTRODUCTION TO PROFESSIONAL FOODSERVICE / OS 647.950 REI Hospitality marketing management / OS 647.950 REI Hospitality marketing management / OS 647.95068 BIR Design and layout of foodservice facilities /

Includes bibliographical references and index.

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